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Nutrition Facts
Serving Size 1 (370g) Recipe makes 4 servings
Calories 268
Calories from Fat 13		(4%)
Amount Per Serving		%DV
	Total Fat 1.5g	2%
	Saturated Fat 0.4g	1%
	Monounsaturated Fat 0.6g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 3mg		1%
Sodium 697mg		29%
Potassium 484mg		13%
Total Carbohydrate 50.5g		16%
	Dietary Fiber 1.5g	6%
	Sugars 11.5g
Protein 12.3g		24%
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By: Charishma Ramchandani

Yogurt Rice

Recipe #5407 | 45 min | 15 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Dancer^
Dec 12, 1999

Low-Fat Yogurt Rice

SERVES 4 -6 (change servings and units)

Ingredients

1 cup long-grain rice
2 cups water
1 teaspoon brown mustard seeds
2 teaspoons mung dal
nonstick cooking spray
1/2 teaspoon oil
1 serrano chili, minced
1 tablespoon gingerroot, minced
1/4 cucumber, peel, seed and mince
2 cups plain nonfat yogurt
1/2 cup nonfat milk
1 teaspoon salt
1/4 cup cilantro, minced

Directions

1
Bring water to boil in saucepan and add rice. Return to boil, then reduce heat, cover and simmer until tender and water is absorbed, 20 to 25 minutes.
2
While rice is cooking, toast mustard seeds and dal in skillet sprayed with nonstick cooking spray and oil until mustard seeds begin to pop, 2 to 3 minutes.
3
Fluff rice with fork and stir in mustard seeds, dal, chile, ginger and cucumber.
4
Combine yogurt, milk and salt. Lightly stir into rice with fork.
5
Sprinkle with cilantro.

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Featured Reviews for This Recipe

From: Golden Mushroom

On Apr 1, 2008

I really liked this dish. I had never had anything like it before! I love the flavors and the texture. I made it extra spicy to my taste. The directions were really clear and though I usually use a rice maker to cook my rice, I preferred this method. I used higher-fat yogurt and milk because this was the main dish. Though it helped it stand on its own, I think I would have to serve it with something else to round out the meal next time. It went together very quickly and you can make it pretty much from stuff you have on hand-a perfect weeknight meal! I used brown rice and peas but other than that, I stuck to the recipe.

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From: Charishma Ramchandani

On May 31, 2001

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From: Northwest Suechef

On Apr 10, 2007

This was wonderful made with yellow split peas as I didn't have any mung dal. I used whole milk yogurt as I can't abide that watery nonfat stuff. I also used 2% milk (same reason). I love cilantro and probably used at least twice as much, but the basic recipe remained the same and it was delicious.

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